Aren’t these cool lookin’? They look like little potato macaroons! Just when I feel like I’ve made potatoes in every possible way, something new pops into my head (in the randomest of places too…in the shower, during a run, while I’m cleaning, etc). This dish in particular is one of my favorite ways to eat potatoes. Basically you dollop mashed potatoes in mounds on a sheet pan, and use a fork to create ridges in the mashed potato mounds. Then you broil them in the oven until the ridges get super crisp, so when you bite into these, you have a wonderful contrast between crispy edges and smooth and creamy mashed potatoes. It’s sensational. I infused the half and half with rosemary sprigs, but you could do whatever you like. Sage would be another nice herb to do. My mashed potatoes are flavored pretty simply here, but feel free to add cheese or doctor it up however you like it. Here’s the recipe:
1.5 lbs russet potatoes
3/4 cup half and half
2 sprigs fresh rosemary
2 tbsp butter (or to taste)
salt and pepper
Preheat the broiler (you want it to be preheated for at least 15 minutes before we broil the mounds later on. This ensures even browning).
Peel and roughly chop the potatoes into large chunks. Place in a pot of heavily salted cold water and bring to a boil. Cook until fork tender, about 10 minutes. Drain and spread the chunks out onto a sheet pan, and mash with a fork until very smooth.
Remove the leaves from the rosemary sprigs by running your fingers down the stem. Chop the rosemary up and place in a saucepan with the half and half. Bring to a simmer, then cover with a lid and let steep for 10 minutes.
Strain the rosemary out of the half and half, and add it to the mashed potatoes along with the butter. Season with salt and pepper to taste.
Dollop the potatoes into 8 mounds on an uncoated sheet pan, then take a fork and press little ridges into the potato mounds.
Make sure you have preheated your broiler for at least 15 minutes, then pop these under the broiler about 5 inches away from the heat. Watch carefully (and don’t walk away) until they are brown on the edges, then pull them out. Alternatively, if you have a blowtorch, that would work well too. Serve and enjoy!
Have a wonderful weekend!